This heavenly lemon mousse strikes the perfect balance between light-as-air texture and bold citrus flavor. Ready in just 35 minutes of hands-on time, this elegant dessert delivers pure indulgence with every spoonful.
The silky smooth consistency and bright notes of lemon create an irresistible treat that’s simultaneously rich and refreshing. While it tastes like it came from a fancy restaurant, this simple recipe lets you achieve professional results right in your kitchen.
Ingredients for Citrus Cloud Delight
- Eggs: 6 large eggs, separated (3 whole eggs + 3 separated)
- Sugar: 1 cup plus 2 tablespoons, divided
- Fresh Citrus: 2 teaspoons zest and 1/2 cup juice (about 3-4 fruits)
- Heavy Cream: 1 cup for whipping
- Salt: Just a pinch
Step-by-Step Instructions
- Prepare Water Bath: Set up your double boiler by filling a large saucepan with water and bringing to a gentle simmer.
- Create Base Mixture: In a heat-safe bowl, combine 3 whole eggs, 3 yolks, 1 cup sugar, zest, juice, and salt until well mixed.
- Cook Custard: Place bowl over simmering water, stirring constantly for 15 minutes until mixture thickens beautifully.
- Initial Cooling: Remove from heat and let rest for 15 minutes, then cover with plastic wrap directly on surface.
- Chilling Time: Refrigerate for 1-2 hours until completely cold.
- Egg White Magic: Beat reserved whites for 1 minute, add 2 tablespoons sugar, continue beating until stiff peaks form.
- Cream Enhancement: Whip cream separately until stiff peaks form.
- Final Assembly: Gently fold whites into cold mixture, then incorporate whipped cream.
- Setting Time: Chill for at least 30 minutes before serving.
Cooking Techniques
Making lemon mousse uses a gentle double-boiler method, which helps create that perfect silky texture! Just keep stirring the mixture over simmering water – this slow, steady heat prevents the eggs from scrambling.
Watch how the mixture gradually thickens as you stir. When beating the egg whites and cream, stop as soon as you see stiff peaks form – overbeating can make your mousse lose its lovely light texture.
Make It Your Own
Love citrus? Mix things up by using lime, orange, or even grapefruit instead of lemon! For extra zing, add an extra teaspoon of zest. If you prefer a sweeter mousse, gently fold in 2-3 tablespoons of powdered sugar when adding the whipped cream.
Want it super fluffy? Fold in the egg whites and whipped cream extra gently to keep all that wonderful air inside.
Serving Ideas
Serve this cloud-like mousse in pretty glasses or dessert bowls! Add fresh berries on top, a sprinkle of lemon zest, or a few mint leaves for a pop of color. It’s beautiful paired with shortbread cookies on the side. This makes a wonderful ending to a special dinner, or a cool, refreshing treat on a warm day.
Storage Tips
Keep your mousse covered in the fridge – it stays fresh for up to 5 days. The plastic wrap should touch the surface of the mousse to prevent a skin from forming. The texture is best within the first 2-3 days. If you notice any liquid separating, just give it a gentle stir before serving.
Lemon Mousse
Equipment
- Large saucepan
- Heat-proof bowl
- Mixing bowl
- Electric mixer
Ingredients
- 6 large eggs
- 1 cup granulated sugar plus 2 Tablespoons, separated
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (3-4 lemons)
- pinch salt
- 1 cup heavy whipping cream
Instructions
- Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
- In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
- Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 – 2 hours or until completely chilled.
- Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff.
- Carefully fold the beaten whites into the cold lemon mixture.
- Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture.
- Chill for at least 30 minutes and serve cold. Store in the fridge for up to 5 days.
